Prepare this hearty favorite in an Alto-Shaam combi oven.


  • 2 Medium Zucchini (medium dice)
  • 2 Medium Summer Squash (medium dice)
  • 1 Large Yellow Onion (diced)
  • 1 Medium Eggplant (medium dice and salted)
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Tomatoes (skinned and de-seeded)
  • 1 Tbs. Fresh Thyme (minced)
  • 2 Tbs. Minced Garlic
  • 1 Tbs. Fresh Rosemary (minced)
  • 1.5 Cups Vegetable Stock
  • Olive Oil
  • Salt
  • Pepper


  1. Place vegetables on individual sheet pans and drizzle with olive oil 
  2. Place all vegetables into the Alto-Shaam Combi oven that has been preheated to 450°F
  3. Roast vegetables at 400°F for 20 minutes with the browning level set to 4
  4. After the vegetables are roasted, combine with rosemary, garlic and thyme in a large mixing bowl
  5. Place mixture into a half sized hotel plan (2") and add stock
  6. Place pan in the Alto-Shaam Combi oven preheated to 400°F
  7. Roast at 350°F for 30 minutes in convection mode
  8. After removing from the oven, strain off the juices and reduce to sauce consistency 
  9. Slice skinned and de-seeded tomatoes for garnish
  10. Place Ratatouille in the center of the plate and spoon on sauce surrounding it
  11. Garnish and serve!

 For photos of the step-by-step instructions, please see this recipe on our Snapguide account here

Request a Quote